Tri Tip With Homemade A1 | Chuds BBQ

Byamazingfoodstv


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►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order

A1 Sauce
120g Beef Stock
120g Balsamic Vinegar
60g Worcestershire Sauce
70g Ketchup
75g Dijon
45g Raisins
20g Soy Sauce
25g Brown Sugar
2g Celery Seed
2.5g Cayenne
5g Granulated Garlic
5g Granulated Onion
2 Cloves Garlic
1/8 Yellow Onion
1/2 Large Orange

►Full list of things I use and recommend:

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

►Made In Wok

Knives
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►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
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►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Meat Slicer

Appliances
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►Weber Kettle

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

►Deep Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order

►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

Small Cooking Tools
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►Garlic Mandolin

►Pepper Cannon

►Instant Read Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoke Generator

►Injector

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

Welding Tools
_________________________________________
►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

Camera Gear
_________________________________________
►Camera

►Camera Lens

►Tripod

►Drone

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49 Comments

  6. I really like going to Costco and asking for whole sub-primal cuts of meat. I can cut my steaks as thick as I like, it's not blade tenderized, and it's even a bit cheaper! That said, I don't think you can do that with the tri-tip.

  17. Since TriTip is my favorite cut and probably the thing I cook most on my GMG Pellet Pit, I thought I'd share my method for anyone who wants to try.

    Season with your choice of rub, I usually do some Hawaiian Rock Salt followed up by a sprinkle of Kosmos Q Hot Cow Cover. Then it dry brines in the fridge overnight. I take the fridge cold meat and put it directly in the cold smoker. I fire her up and let her come up to 180. My thoughts are that initial startup smoke plus a short blast of some hotter air from the startup help set up the seasonings. I let it ride at 180 until the thickest portion hits 127 exactly. Then it gets put on a cutting board, tented in foil to rest for ~20-30 minutes. I then put the meat back on the grates, blast it with my flamethrower for a nice crust and serve! Alternatively, if you don't have a flamethrower a hot charcoal fire or a ripping hot skillet will also do the trick. I typically serve this with some smoked Maldon salt to finish and my homemade cowboy butter.

    Notes:

    -I use a 50/50 Blend of Lumberjack Mesquite Blend and Lumberjack Competition blend. The fruit woods combined with the peppery-ness of the Mesquite provide a nice compliment to the beefy-ness of the TriTip. Don't worry about the Mesquite becoming too overpowering as this is a relatively short cook. Depending on the size of your meat, 90min to 2hrs. Also, don't be afraid to use your pellet of choice.
    -180 seems low, but honestly the slower you can bring the meat up to temp, the more smoke you get and the less grey banding you get. I have pictures that prove my edge to edge medium rare using this method.
    -Dump a small handful of pellets into your fire pot before you hit the ignition sequence. This makes startup EXTRA smoky. I learned this from Jeremy Yoder.

  19. Im in Santa Maria and i'll sear it first and move to the cooler side of the Weber Kettle or on my Oklahoma Joe Longhorn stick burner with red oak. Let it ride until 120-125 and let rest. Comes out fantastic !

  21. Chud rub on tritip sounds good , I usually do the Classic SPG over oak but then I take a page out of my hometown BBQ joint and glaze it with homemade jerk sauce . Heavenly especially with pepper jack on garlic bread

  28. My pellet smoker literally tells me never keep the lid open and never remove that aluminum pan over the fire box. I have a feeling you’re gonna burn this thing out to no end. They’re not supposed to do this. And I’m not sure that people should be doing this. They’ll probably end up ruining their smokers. Just my two cents love your channel love all the characters and love all the recipes. Peace.

  32. Tri Tip looks great bro! The only thing about cooking with the lid open is that it's going to confuse the cpu and it'll start dumping a ton of pellets trying to get it to the temp you set it to. It'll make a huge flame.

  35. Great cook. Good idea to show people how to cook it like that since a lot only have pellet grills. I’ve cooked many of the HEB prime like a brisket when I don’t need a whole brisket.

  41. Only comment I have is with the lid up, maybe the fire swings you saw were related to when the temp setting was satisfied and when it wasn't. I've tried open flame on my pellet grill and it sucked. But it's pot is in the middle and I don't have a higher rack. You didn't mention if it had any wood flavor though. Did it?

  47. So my way on the 640 was this. Cook it at 350 degrees bottom rack until internal temp is a 100 degrees then flip it over when it hits a 125 degrees ish cover with devil spit bbq sauce cook to 132 degrees pull it let it sit 10 minutes and then slice it up.

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